Bread and Butter Pudding

An ancestor of mine thinks that I cook a great bread and butter pudding, however I once made a terrible one and have avoided making this recipe for many years. I saw this recipe demonstrated the other day and just decided I had to try it. This is based on a recipe from ready steady cook.

3 large fruit muffins (preferably a day old)
1 punnet of raspberries (or frozen raspberries)
1 punnet of blueberries
5 egg yolks
1 cup milk
1 cup cream
1/4 cup caster sugar

break up the muffins roughly and scatter over a 2 litre oven proof dish, sprinkle fruit over the top.
Heat the milk and cream gently, stiring for about five minutes
Beat the egg yolks and the sugar together
Whisk the milk and egg mixture together, and then pour over the muffins.

Cook in a moderate oven, 180 for 20-30 minutes or until the egg custard has set.
Serve warm with a dusting of icing sugar, or cold.

Cooks note:
The taste is amazing when the blueberries burst in your mouth.